Ingredients:
10 – 12 chicken breast fillets, with skin
2 – 3 Tbl olive oil
1 medium onion, finely diced
4 – 6 celery sticks, finely diced
250 gr streaky bacon, fairly finely diced
2 cloves garlic, crushed
250 gr mushrooms, diced fairly finely
1 packet chopped spinach, cooked, chopped
300 – 400 gr ricotta
1 egg
Salt
Freshly ground blac …
This may all be prepared a day ahead to this stage. Just stir everything and taste again for seasoning before serving. …
Refrigerate for about an hour before serving (not absolutely necessary, but it does help to blend the flavours). …
I like to serve this on a fairly flat round platter, surrounded with coarsely shredded cos lettuce, garnished with clusters of cherry tomatoes, …
Leave for about an hour for the flavours to develop. Best eaten at room temperature. …
Any surplus marinade may be cooked with 1 cup of stock, thickened and served as a dipping sauce or gravy. Other chicken portions are also good. …
Good winter dish with savoury rice pudding (or even plain boiled rice) and a vegetable. …
Serve with the sauce, jasmine rice and a simple salad or sambals. …
An excellent accompaniment to the chicken is baked potatoes : small – medium whole potatoes rolled in oil, placed in a dish in the oven …
This dish has a fantastic taste, but, unfortunately doesn’t look as good as one would like it to – actually, to be honest, it is, more or less, the colour of green sludge. …
A simple meal that can be prepared in minutes. Serve with boiled potatoes and a green vegetable, pouring over the juice from the fish. …
